05/07/2012

5 Nutty Reasons to Vegan this Week

by Holladay Allen

Native Foods Cafe

1. Walnuts are the only nuts that offer a solid amount of the omega-3 fat that helps prevent plaque buildup in the arteries that results when "bad" LDL cholesterol is oxidized. And it has been reported that they can also help strengthen bones and increase brain function. Walnuts are delicious too, in salads, cookies, & sprinkled in wraps for texture or mixed into dried fruits.

2. Pistachios are soooooo awesome. You know, cause you can eat a thousand of them in 20 minutes. But they also are lutein, which plays a role in healthy vision, and they have a decent amount of potassium compared to other nuts. I love pistachios in my salads.

3. Brazil Nuts are very interesting nuts. One single Brazil nut contains your daily dose of selenium, which helps prevent cellular damage from free radicals, like cancer. They are large and kind of light in density. But you can taste that nutty fatty kind of taste still, which makes them great for cheeses. I like Dr. Cow’s Brazil nut cheese.

4. Cedar Nuts, or pine nuts contain iron, protein and magnesium. And they make a helluva pesto too. There are about 20 different species that come from all over the world.

5. Cashews make for great sauces and cheese, especially after you soak them a bit first. They have pretty much all of the vitamins and minerals and other health benefits listed above, but they have a bit more fat. But not to fear, it is a “good fat.” Check this amazing cashew horseradish cheese recipe that pairs well with wine...

Black Pepper & Horseradish Cashew Cheese

¾ cup cashews

6 TBSP olive oil

¼ cup lemon juice

1 TBSP tahini

1 ¾ tsp sea salt

2 TBSP prepared horseradish (non-dairy)

4 sheets cheesecloth

1 tsp cracked black peppercorns (you might want more….)

1. Put cashews in a stainless steel or glass bowl and cover with 3 inches of water. Soak at room temperature overnight.